Thankful Eggs Rolls

I have a fridge full of food that I spent over 12 hours preparing and my grocery budget is out of control. It's time to get creative with leftovers. You can stuff these egg rolls with just about anything from your Turkey Day table, including cheese! 

1 package frozen phyllo sheets 

1/2 cup melted Lucky Layla Golden Butter  

1/4 cup cranberry sauce 

2 cups leftover turkey, chopped 

1 tablespoon fresh rosemary, finely chopped 

1 tablespoon mayo 

Salt and pepper, to taste 

6 oz Greens Creek Gruyere, cut into 8 slices  

American Spoon Cranberry Mustard

*Makes 8 egg rolls 

Directions: 

Combine turkey, mayo, rosemary, salt and pepper for turkey filling. Place 1 phyllo sheet on surface, brush with butter. Repeat with 2 more phyllo sheets to make stack of 3 sheets, brushing each layer with butter. Place 1/4 cup turkey, Greens Creek and 1 teaspoon of cranberry sauce in center of phyllo sheets. Roll up, folding in edges. Lightly brush outside with butter. Place egg roll, seam side down, on ungreased cookie sheet. Repeat with remaining phyllo and turkey mixture. Bake 10 minutes and broil for an additional 5 minutes until golden brown. Serve warm with cranberry mustard.

Sweet Potato & Mac Gratin

This time next week, we will be nursing our tryptophan hangovers. There is talk of garnishing our bloody marys with tater tots and bacon.... I'm pretty excited. For now, I'm cherishing this quiet lull, before my kitchen becomes a war zone. In my final preparations, I whipped up this gratin that combines my two favorite Turkey Day sides: sweet potatoes and mac. They go together like tater tots and bacon!

For Mac:
8 oz elbow pasta
4 tablespoons Lucky Layla Golden Butter
1/4 cup flour
2 cups Mill King Milk
4 oz Wagon Wheel, grated
4 oz Challerhocker, grated
1 tablespoon chopped fresh basil
1/4 teaspoon dill

Directions:
In large pot of boiling, salted water, cook pasta until al dente. Strain and set aside. Melt butter in a saucepan over medium heat. Whisk in flour a little at a time until well blended, very lightly browned and bubbly. Quickly whisk in milk and continue stirring until thickened. Add cheese and stir until blended. Reduce heat to low, add basil, dill and reserved pasta and cook for a minutes longer. Remove from heat and set aside.

For Gratin:
1 tablespoon Lucky Layla Golden Butter, room temp
Mac (recipe above)
1/2 cup Mill King Milk
2 large sweet potatoes, peeled and cut into thin coins
Kosher salt and ground black pepper, to taste
2 oz Wagon Wheel, grated
1/2 cup breadcrumbs
1 generous pinch dried rosemary

Directions:
Heat oven to 400. Grease a 9x9 baking dish with butter. Arrange half of sweet potato slices on bottom, slightly overlapping. Season potatoes with salt and pepper and pour 1/4 cup of milk evenly over first layer, then spread 1/2 of mac over this layer. Repeat steps for second layer. Top with remaining cheese, breadcrumbs and rosemary. Cover dish and bake for 1 hour. Broil uncovered for 10 minutes to brown.

*a perfect side for 6

Dairymaids Shopping List

Be sure to print out this adorable shopping checklist for all your holiday essentials! Just click on the image, save and print. Being organized is cool.

Bourbon Pumpkin Pie with Wackym's Ginger Orange Cookie Crust

As promised, it's all Thanksgiving, all the time, until T day! Thanksgiving throws normal food-preparation routines way out of kilter for home cooks like myself. At this point, I have come to terms with the amount of dairy I consume in the name of testing recipes. I'm also okay with a generous drizzle of Bourbon Cajeta all over my post turkey pumpkin pie. Nothing like butter and bourbon to induce a couch nap.

For crust: 

1 package Wackym's Kitchen Ginger Orange Cookies

1/3 cup melted Lucky Layla Golden Butter 

1 tablespoon turbinado sugar 

For filling: 

1 15oz can Organic Pumpkin Puree
5 oz Bellwether Creme Fraiche
1/3 cup brown sugar, firmly packed
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1 dash of freshly grated nutmeg
2 large eggs, lightly beaten
1 tablespoon vanilla bean infused bourbon
Blue Heron Farms Bourbon Cajeta, to drizzle on top

Directions:
Heat oven to 350. Process cookies in food processor until finely crumbed. Add sugar and pour in melted butter and process until well blended. Bake pie crust for 10 minutes until golden. Let cool at least 15 minutes before adding filling.

In a large mixing bowl, combine pumpkin, creme fraiche, brown sugar, salt, pumpkin pie spice, and nutmeg, whisk until smooth. Stir in eggs and bourbon, whisk again until well blended. Heat oven to 325. Poor filling into pie crust, gently jiggle to level the filling. Bake for about 1 hour or until set in the center. Drizzle cajeta over top before serving.

A Dairymaid's Thanksgiving Menu

One trip to the cheese shop and you will be inspired for Turkey Day! We have tons of ideas, but here's just a few... and don't forget the cheese and olive plate to snack on while you cook!

For a quick, crowd pleasing breakfast:
Pumpkin Butter Cinnamon Rolls

Pre-game sharables to potentially spoil your dinner:
Marinated Pure Luck Feta

Deviled Eggs with Chevre & Cucumber Caviar

On to the main coarse, an impressive center piece or serve in lieu of a traditional turkey:

Greens Creek Gruyere Stuffed Pumpkin

My favorite part of Thanksgiving, all the starchy/carby and cheesy sides: 

Harbison Au Gratin

"Just Plain Good" Macaroni & Cheese 

Please pass the bread: 

Redneck Skillet Cornbread

Indulge your mother's whim and save room for vegetables: 

Winged Bean Salad with Crispy Shallots and Chevre
Twice Baked Butternut Squash filled with Bacon Ricotta

Lastly, if your not asleep on the couch, dessert!
Toasted Bijou with Honey Roasted Pears

Jalapeno Jelly Glazed Bread Pudding